Method
1. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till
hot. Add the whole spices and fry for a few seconds. Add the onion slices
and saute for a few seconds on high level. Lower the heat and saute on
medium / low level till the onions are transparent and soft.
2. Add the rice and saute for a few seconds. Pour in the warm water and
add the salt. Bring to a boil, cover and cook on a low level for about
15 minutes or till the rice is done and all the water has evaporated.
Separate the grains of rice with a fork.

For garnishing:
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish(Optional)
Method:
1. To the vegetables add curd, salt, green chillies, garlic paste, ginger
paste, mint leaves, coriander leaves, tomatoes, coriander powder, cumin
powder, chilli powder, clove powder, cinammon powder to it and let it
marinate for about 1/2 hr.
2. Heat the ghee in a pressure cooker and add the cashewnuts, cinnammon,
cardamom and cloves.
3. Fry for 15 seconds and add the sliced onion. When the onions turn transparent,
add the marinated vegetables and without adding any water, cook the vegetables
on medium heat till the masala is well cooked and turns aromatic.
4. The vegetables should be completely done. The masala will reduce and
lose all moisture.
Set aside.
5.Wash the rice and add it.
6. Add 6 cups of water. Dissolve the saffron in the milk and mix with
it.
7. Allow it pressure cook for 5 min and add 2 tsps of ghee to add flavour
before serving.

1. Melt jaggery in 1/2 cup of water in a pan on low heat.
2. Strain it and allow it to cool.
3. In a separate pan, fry the chopped coconut in ghee until it is golden
brown. Keep aside.
4. In a large bowl, mix together the rice flour, plain flour and mashed
bananas.
5. Add all the remaining ingredients, except the ghee/oil to fry and mix
well.
6. Stir in water to make it into a thick consistency mixture.
7. Leave it aside for 4-5 hours.
8. Heat oil in an 'Appakara'{a special moulded frying dish}.
9. Pour the thick mixture in small quantities into the pan moulds.
10. Remove the fried pancakes from the vessel when they are dark brown.
Your snack is ready to serve.

Method:
1. In a pan with little ghee(about 2 tsps) , fry cashew and almonds
till golden brown and keep aside.
2. Then pour the remaining ghee and roast rava over the low flame stirring
continuously until it gets golden brown.
3. While frying prepare the sugar syrup or pak

Sugar syrup:
Heat the sugar and 1/2 cup water in a sauce pan. Bring to boil. After
boiling for 5 minutes, check it for thread like consistency. When you
take syrup in between your fingers it must appear like thread.
4. When it comes to this point turn off the heat, add this syrup to roasted
rava and mix thoroughly. Add cardamom powder, fried cashewnuts, almonds
and raisins.
5 . Make small balls while it is warm. It can be stored up t0 25 days.

Method:
1. Heat the pan. Add ghee(wait till ghee melts). Add rava and fry for
about 10 minutes in low heat.2. When rava turns to golden brown, mix milk
and banana. Stir it nicely and cover the lid. Cook for 4-5 minutes.
3. Now add sugar,cashew, raisins and cardamom powder. Cover the lid. Cook
for another 3-4 minutes and turn off the heat. When you add sugar it may
appear like watery. But don't worry. Let it settle for few minutes. Then
it will be fine.